gtx101 bonus recipes

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CO

OK

ING

NO

TES

C

hicken Pot Pie to Go

2 slices whole grain bread

1/2 cup mixed vegetables, or other leftover vegetables

1/2 cup chopped cooked chicken, beef or pork 1 cup m

ashed potatoes, divided 1/4 cup of grated cheddar or S

wiss cheese

Nonstick cooking spray

Spray w

ells lightly with cooking spray. P

lace a slice of bread into each w

ell. Top each with half of the vegetables and m

eat. Spoon the potatoes

over the mixture and top w

ith cheese. C

ook 8 minutes. S

erves 2. C

orn and Salmon C

akes 1/2 cup dried unflavored bread crum

bs 4 ounces leftover cooked salm

on, flaked, or 1 (6-ounce) can 1 Tablespoon D

ijon mustard

1/4 cup mayonnaise

1 Tablespoon lemon juice

1/2 cup grated cheddar or Sw

iss cheese 1/2 teaspoon each garlic and onion pow

der 1/2 cup corn chips, finely crushed N

onstick cooking spray C

ombine all ingredients except corn chips. Form

the mixture into tw

o ovals and coat w

ith corn chips. Spray w

ells lightly with cooking spray.

Place one oval in each w

ell. C

ook 8 minutes or until w

ell browned. Serves 2.

2

Individual Cheesecakes

Crust:

8 full sheets graham crackers, crushed, or 1 cup crum

bs 4 Tablespoons sugar 4 Tablespoons m

elted butter 1 teaspoon cinnam

on Filling: 1 (8-ounce) package cream

cheese 1/3 cup sugar 1 egg 1 Tablespoon lem

on juice 1 teaspoon vanilla N


ombine crust ingredients. S

et aside. With an electric m

ixer, combine

the filling ingredients, beating well for 3 m

inutes or until thickened and fluffy. Spoon 1/4 cup of the reserved crum

b mixture into each w

ell. P

ress down so that the crum

bs adhere to the sides of the wells. Top

with 1/2 cup filling m

ixture; sprinkle 2 teaspoons of crumbs over each

cake. C

ook 8 minutes. O

pen the Xpress and allow the cakes to stand 5

minutes before rem

oving. Spray the w

ells again and repeat the process. R

efrigerate the cakes for several hours before serving. Top w

ith fruit if desired. Serves 4.

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LE

FTO

VE

RS

DE

SSER

T ID

EA

B

oston Cream

Donuts

2 frozen puff pastry shells, thawed

2 ounces prepared pudding 2 Tablespoons hot fudge sauce P

lace one pastry shell in each well.

Cook 15 m

inutes or until well brow

ned and puffed. Fill injector with 2

ounces of pudding. Place the injector needle into the side of the

cooked pastry shells and inject half of the pudding. Repeat the

process with the second shell. Spread half of the hot fudge sauce on

the top of each donut. Serves 2. V

ariation: Substitute jelly for pudding and sprinkle with pow

dered sugar. R

aspberry Chantilly F

illed White

Cake

3/4 cup white cake m

ix 1 egg 1/4 cup w

ater N

onstick cooking spray 3 Tablespoons frozen w

hipped topping, thawed

1 Tablespoon seedless raspberry jam

Raspberry sauce

Pow

dered sugar C

ombine the cake m

ix, egg and water. S

pray wells lightly w

ith cooking oil. Spoon half of the batter into each w

ell. C

ook 7 minutes or until a toothpick inserted in the center com

es out clean. A

llow the cakes to cool com

pletely before filling. Com

bine the w

hipped topping and jam. Fill the injector tube w

ith cream m

ixture. P

lace the injector needle into the side of the cooled cake and inject half of the cream

. Repeat the process w

ith the second cake. Top with

raspberry sauce and sprinkle powdered sugar. Serves 2.

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10

Yesterday’s Donuts / Today’s F

rench Toast 2 ½

cups of crumbled donuts

1 egg, beaten 3/4 cup m

ilk 1/2 teaspoon vanilla N


ombine all ingredients. A

llow the m

ixture to stand for about a minute,

or until the donut crumbs soften and soak up m

ost of the liquid. Spray

wells lightly w

ith cooking spray. Spoon half of the m

ixture into each w

ell. C



Spinach and Potato Croquettes

1 cup mashed potatoes

1/4 cup grated cheddar or Parm

esan cheese 1/2 cup cooked chopped spinach 2 Tablespoons condensed cream

of mushroom

or other creamed soup

1/4 teaspoon each garlic and onion powder

1/4 cup dried flavored bread crumbs

Nonstick cooking spray

Com

bine all ingredients except bread crumbs. Form

mixture into tw

o ovals and coat w

ith bread crumbs. Spray w

ells lightly with nonstick

cooking spray. Place one oval in each w

ell. C



Stuffed Spaghetti Pies 2 cups chopped cooked spaghetti, coated w

ith tomato sauce, divided

2 Tablespoons grated mozzarella

1 Tablespoon grated Parmesan cheese

6 small m

eatballs N

onstick cooking spray S

pray wells lightly w

ith cooking spray. Com

bine spaghetti and cheeses. Spoon 1/2 cup of spaghetti m

ixture into each well. Top w

ith m

eatballs. Spoon 1/2 cup spaghetti over the m

eatballs in each well.

Cook 8 m


ned. Serve with additional sauce if

desired. Serves 2.

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press101.com 3

S

ave time and m

oney on those expensive frozen pocket sandw

iches. Now

you can make your ow

n pocket sandwiches

using your favorite fillings. Whether you bake them

thoroughly to eat right aw

ay or pre-bake a bunch and refrigerate them so your

kids can reheat as many as they w

ant for an after-school snack, you w

ill love the results. Try the recipes below and then use your

imagination to create your ow

n pockets. They are great for any m

eal and even dessert. You can use refrigerated biscuits, crescent rolls, pizza or French bread dough, frozen puff pastry shells or pastry sheets, or try the H

omem

ade Dough recipe

below.

General instructions for U

sing the Pocket Maker

Place dough to be rolled on a lightly floured board and sprinkle the top of the dough lightly w

ith flour. Roll out the

dough. Open the pocket m

aker and position it onto the dough, placing it face up over the dough. U

se the bottom as

a press to cut out dough circles. Press down firm

ly, cutting through the dough, and rotate 1/4 turn. C

ombine filling

ingredients. Place a dough circle into the opened pocket m

aker with the handles facing tow

ard you (one handle at the 6 o’clock position and the other at the 12 o’clock position), m

aking sure the dough reaches the edges all around. Spoon about 1/2 cup of the m

ixture into the bottom section of the

dough circle that is closest to you. Fold the lid over but do not press dow

n. Open. Arrange the top of the dough over

the filling to be sure the dough reaches the edges of the circle. Place a sm

all piece of plastic wrap over the top of the

folded sandwich. C

lose the lid and press down firm

ly to crim

p the edges of the sandwich. R

emove the pocket from

the press. R

epeat this process with rem

aining dough and ingredients until all the pockets are form

ed. w

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4

POC

KE

T M

AK

ER

RE

CIPE

S

Inside Out M

arinated Teriyaki Chicken

2 ounces teriyaki marinade or sauce

2 (6-ounce) chicken breasts 2 Tablespoons dried plain bread crum

bs N

onstick cooking spray Fill the injector tube w

ith teriyaki marinade, Inject the liquid into the side

of the chicken breast in several places. Coat the chicken w

ith the crum

bs. Spray w

ells lightly with nonstick cooking spray. P

lace one piece in each w

ell. Cook 15 m

inutes. Serves 2. Spicy B

arbecued “Fried” Boneless Pork C

hops 2 Tablespoons prepared barbecue sauce 1 teaspoon hot pepper sauce 1 teaspoon lem

on juice 2 (6-ounce) boneless center cut pork chops, cut 1 inch thick 3 Tablespoons flavored bread crum

bs C

ombine the first three ingredients and spoon into injector tube. Inject

the liquid into the side of the meat in several places. C

oat the pork with

the crumbs. Spray w


lace one piece in each w

ell. C

ook 15 minutes. Serves 2.

Honey M

ustard Salmon en C

route 2 Tablespoons honey m

ustard barbecue sauce 1 teaspoon lim

e or lemon juice

2 (6-ounce) pieces salmon filet, skin rem

oved 2 frozen pastry shells, thaw

ed and rolled into an 8-inch circle C

ombine the first tw

o ingredients and spoon into injector tube. Inject the liquid into the side of the fish in several places. P

lace the fish in the center of the pastry. Fold tw

o sides over the fish, and then fold the other tw

o sides to enclose the fish totally and form a packet. S

pray wells

lightly with nonstick cooking spray. P

lace one piece in each well.

Cook 15 m

inutes. Serves 2. w

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9

Y

ou can make delicious B

oston cream or jelly donuts, w

ithout frying, in less than half an hour. These flaky donuts are m

ade from thaw

ed frozen puff pastry shells and injected w

ith pudding, jelly or whipped topping,

and then sprinkled with pow

dered sugar or topped with fudge sauce.

What could be easier or tastier?

Inject your chicken, fish or meat w

ith your favorite barbecue sauce, teriyaki sauce or honey m

ustard. Now

you are marinating from

the inside out! The liquid infuses the inside of the m

eat or fish, while

allowing a sm

all amount to com

e through to the surface. This liquid form

s a perfect barrier when the m

eat is topped with bread crum

bs or w

rapped in pastry dough. As the food cooks, the flavors m

eld for a m

outhwatering treat. S

olid pieces will get caught in the needle, so use

liquids or smooth solid filling.

General Instructions for U

sing the Injector: To U

se: To rem

ove the plunger from the injector tube, draw

it toward you until

the black rubber gasket is at the end of the tube. Angle the shaft to the

side while you pull the plunger out of the tube.

To Fill with Thin Liquids:

Hold your finger over the hole in the injector tube. P

our in the liquid. Tilt the tube and place the plunger back into the tube. H

old the tube upright and put the needle onto the end of the tip. W

hile holding upright, press up on the plunger until the liquid is close to the needle. P

lace the needle into the side of the food to be filled, and inject it in several places. Thin liquids w

ill pour out of the needle when you rem

ove it from the food, so

be sure to hold the injector on an upward angle w

hile removing it, and

then in an upright position. Continue until all of the liquid has been

injected. To Fill w

ith Thicker Fillings: W

hen filling the tube with thicker fillings such as pudding, cream

or jelly, it m

ay be necessary to tap the tube on the counter to move the filling

downw

ard. Place the plunger back into the tube. Put the needle onto the

end of the tip and press down on the plunger until it is close to the top of

the filling. Place the needle into the side of the food to be filled and inject

it in several places. To C

lean: D

isassemble and run w

ater through the injector tube. Soak the needle in w

ater to remove any leftover filling, or fill a cup w

ith water, place the

assembled injector into the w

ater, and draw the w

ater up into the tube. P

ress the plunger down and allow

the water to w

ash through the tube. R

epeat if necessary until the tube is clean.

8 ww

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FLA

VO

R IN

JEC

TO

R R

EC

IPES

Hom

emade D

ough 2 1/4 cups biscuit m

ix 1/2 cup m

ilk C

ombine biscuit m

ix and milk and form

into dough. Place the biscuit

dough onto a lightly floured board or plastic wrap. S

prinkle the top of the dough lightly w

ith flour. Roll the dough into a 14x12 rectangle. P

ress out four dough circles. Spoon 1/2 cup of desired filling m

ixture into the bottom

section of the dough circle. Close the lid and press dow

n firmly to

crimp the edges of the sandw

ich. Repeat the process w

ith remaining

dough and ingredients. Spray wells lightly w

ith nonstick cooking spray. C

ook as directed in the following recipes.

Barbecued C

hicken and Corn

Pockets 1 (11-ounce) refrigerated French bread dough or 1 (13.8-ounce) refrigerated pizza crust dough 1 1/2 cups of chopped cooked chicken 1 cup barbecue sauce 1 cup cheddar cheese 1 cup canned or frozen corn, defrosted U

nroll bread or pizza dough onto a lightly floured board or plastic wrap.

Sprinkle the top of the dough lightly w

ith flour. Press out four dough

circles. Com

bine all the remaining ingredients. P

lace a dough circle into the opened pocket m

aker. Spoon about 1/2 cup of the m



n firmly to

crimp the edges of the sandw


ith remaining


ith nonstick cooking spray. P

lace one in each well.

Cook 8 m

inutes* or until well brow

ned. Cook rem

aining 2 pockets. S

erves 4. *S

andwiches can be partially cooked for 4 m

inutes and refrigerated for reheating at a later tim

e. To reheat, spray the spray wells lightly w


ook 8 minutes.

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5

Veggie Pockets

4 unbaked refrigerated biscuits 1/2 cup chopped cooked spinach, drained 1/4 cup chopped cooked carrots 1/4 cup chopped cooked greens beans 2 teaspoons ranch dressing 2 Tablespoons grated cheddar, S

wiss, or m

ozzarella cheese S

alt and pepper to taste P

lace 2 biscuits, side by side, onto a lightly floured board and sprinkle the top of the dough lightly w

ith flour. Roll the biscuits together to form

one dough round. R

epeat with the rem

aining two biscuits. C

ombine all the

remaining ingredients. P

lace a dough circle onto the opened pocket m


ixture into the bottom section of the

dough circle. Close the lid and press dow

n firmly to crim

p the edges of the sandw


ith remaining dough and ingredients.

Spray w



Cook 8 m

inutes. Serves 2.

Cherry Turnovers

1 (17.2-ounce) package frozen puff pastry sheets, thawed for

30 minutes

2 cups cherry or other flavored fruit pie filling N

onstick cooking spray P

owdered sugar

Unfold the pastry dough onto a lightly floured board or plastic w

rap. S

prinkle the top of the dough lightly with flour. P

ress out two dough

circles from each sheet. C

ombine all the rem

aining ingredients. Place a

dough circle into the opened pocket maker. Spoon about 1/2 cup of the

mixture into the bottom

section of the dough circle. Close the lid and

press down firm

ly to crimp the edges of the sandw

ich. Repeat the

process with rem

aining dough and ingredients. Spray wells lightly w

ith cooking spray. P

lace one turnover in each well.

Cook 14 m


ned. Cook rem

aining 2 turnovers. S

erves 4. 6

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GT M

eatball Pocket Sandwiches

1 (11-ounce) refrigerated French bread dough or 1 (13.8-ounce) refrigerated pizza crust 8 (1 -ounce) frozen cooked m

eatballs, defrosted 3/4 cup shredded m

ozzarella cheese 2 Tablespoons grated Parm

esan cheese 1 cup prepared tom

ato sauce U

nroll bread or pizza dough onto a lightly floured board or plastic wrap.

Sprinkle the top of the dough lightly w

ith flour. Press out four dough

circles. Com

bine all the remaining ingredients. P

lace a dough circle into the opened pocket m




n firmly

to crimp the edges of the sandw


ith remaining


ith the nonstick cooking spray. P


Cook 8 m

inutes* or until well brow

ned. Cook the rem

aining 2 pockets. S

erves 4. *S

andwiches can be partially cooked for 4 m

inutes and refrigerated for reheating at a later tim

e. To reheat, spray the wells lightly w



ell hot. V

ariation: Pepperoni Pizza —

Substitute 1 cup chopped pepperoni for the m

eatballs. w

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gtx101 bonus recipes

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